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1
Combine beef stock and chicken stock in medium saucepan.
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2
Boil until reduced to 3/4 cup, about 20 minutes.
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3
Set aside.
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4
Cook carrots in large saucepan of boiling salted water 3 minutes.
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5
Using slotted spoon, transfer carrots to strainer and rinse under cold water.
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6
Add beans to boiling water; cook 1 minute.
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7
Transfer to strainer with carrots and rinse under cold water.
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8
Drain well.
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9
Arrange carrots, beans, bell pepper, mushrooms, asparagus and zucchini in single layer on large baking sheet.
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10
(Stock and vegetables can be prepared 4 hours ahead.
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11
Cover stock and vegetables separately and refrigerate.)
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12
Preheat broiler.
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13
Sprinkle steaks with salt and pepper.
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14
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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15
Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.
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16
Transfer steaks to plate; tent with aluminum foil to keep warm.
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17
Add dry red wine to same skillet.
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18
Boil until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes.
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19
Add reduced stock and bring to boil.
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20
Remove from heat.
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21
Add chilled butter a few pieces at a time and whisk just until melted.
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22
Season sauce to taste with salt and pepper.
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23
Meanwhile, brush vegetables lightly with olive oil.
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24
Broil vegetables until crisp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.
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25
Spoon Champ onto 4 plates.
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26
Place steaks atop Champ.
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27
Arrange vegetables decoratively around Champ.
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28
Arrange vegetables decoratively around Champ.
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29
Spoon sauce over vegetables and serve.
